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Guide to Warewashing & Janitorial Equipment
www.redcanada.com
Door-Type
Dishwashers
Mid-Volume Machines
Built for Efficiency
Guide to Warewashing & Janitorial Equipment
Door-type dishwashers, often referred to as “upright” or “pass-
through” machines, represent the sweet spot in commercial
warewashing: compact enough for kitchens with limited space,
yet powerful and fast enough to meet the demands of a mid-
volume foodservice operation. These machines are typically the
first step up from undercounter models and are widely used in
independent restaurants, institutional kitchens, banquet halls, and
small hotels.
Unlike their undercounter counterparts, door-type units are
designed for more continuous use, offering higher throughput
and faster turnover during peak service times. A typical unit can
process between 40 and 65 racks per hour, depending on the soil
level and water temperature. The process is straightforward —
racks are loaded at waist height, the door is pulled down to
engage the cycle, and in less than two minutes (often closer
to 60 seconds), the cycle is completed and the clean wares
are ready to be unloaded.
One of the main benefits of door-type dishwashers is
their ergonomic design. With a working height that allows
users to load and unload without bending or crouching,
they reduce physical strain and allow for faster handling,
especially in dishrooms with multiple staff members
rotating tasks. They are typically installed between
clean and soiled dish tables, creating a linear or corner
configuration that promotes a smooth workflow — from
scrape, to wash, to dry. 3